ETHYL 3-HYDROXYHEXANOATE Chemical Properties

Boiling point:

90-92 °C14 mm Hg(lit.)

Density 

0.974 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.428(lit.)

FEMA 

3545 | ETHYL 3-HYDROXYHEXANOATE

Flash point:

202 °F

storage temp. 

Sealed in dry,Room Temperature

form 

clear liquid

pka

14.45±0.20(Predicted)

color 

Colorless to Almost colorless

Odor

at 100.00 %. fruity grape burnt wood hay spicy pineapple cranberry dusty woody

Odor Type

fruity

JECFA Number

601

LogP

1.04

CAS DataBase Reference

2305-25-1(CAS DataBase Reference)

NIST Chemistry Reference

Hexanoic acid, 3-hydroxy-, ethyl ester(2305-25-1)

EPA Substance Registry System

Ethyl 3-hydroxyhexanoate (2305-25-1)

Safety Information

Safety Statements 

24/25

WGK Germany 

3

TSCA 

Yes

HS Code 

29181990

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

ETHYL 3-HYDROXYHEXANOATE Usage And Synthesis

Chemical Properties

Ethyl 3-hydroxyhexanoate has a fruity odor.

Chemical Properties

Colorless clear liquid. Very slight Iy soluble in water, soluble in alcohol and oils. Powerful, fresh-fruity-oily, siightly green odor. Fresh-fruity, light and powerfu), penetrating taste.

Occurrence

Reported found in citrus, grape, orange, grapefruit and tangerine juice, orange peel oil, pineapple, strawberry, cognac, Scotch whiskey, red and white wine, passion fruit, mango, quince, wood apple, mountain papaya, pawpaw and hog plum (Spondias mombins L.).

Uses

Ethyl 3-Hydroxyhexanoate is a general volatile organic compound which contributes to the scent and flavor profile of various fruits such as guava fruit and bananas.

Preparation

By esterification of bera-Hydroxy caproic acid, which is an isomer of Leucic acid. The acid can be obtained from Butyraldchyde by condensation with Bromo acetic ester in presence of Zinc catalyst.

Definition

ChEBI: A fatty acid ester that is the ethyl ester of 3-hydroxyhexanoic acid.

Taste threshold values

Taste characteristics at 80 ppm: sweet, fruity, grape with citrus notes.

Synthesis Reference(s)

The Journal of Organic Chemistry, 39, p. 269, 1974 DOI: 10.1021/jo00916a043

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